BHA & BHT Free Curry Powder

Total time15 min

Prep time5 min

Cook time5 min

4.5

(6)

Making your own spice blend from scratch is one of the most satisfying things you can do in the kitchen, and this one delivers serious depth and warmth. Store-bought curry powders often contain anti-caking agents or preservatives like BHA and BHT to extend shelf life, which makes finding a truly clean version frustratingly difficult. This recipe sidesteps all of that by starting with whole seeds — coriander, cumin, black peppercorns, mustard, and fenugreek — toasted in a dry skillet until they turn fragrant and golden. That brief time over heat is what unlocks the oils in the seeds and gives the finished powder a complexity that pre-ground blends simply can't match. Once the whole spices are ground, they get folded together with turmeric, ginger, cayenne, cinnamon, and cardamom for a blend that's earthy, a little smoky, and gently spiced with just enough heat. Stored in an airtight jar away from light, it stays fresh for up to three months — and you'll know exactly what's in every single pinch.

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Ingredients

16 servings

2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp black peppercorns
1 tsp yellow mustard seeds
½ tsp fenugreek seeds
2 tbsp ground turmeric
1 tsp ground ginger
½ tsp cayenne pepper
¼ tsp ground cinnamon
¼ tsp ground cardamom

Instructions

1
Add the coriander seeds, cumin seeds, black peppercorns, mustard seeds, and fenugreek seeds to a small dry skillet over medium heat. Toast, stirring constantly, until the seeds are fragrant and the coriander and cumin turn a shade darker, about 2–3 minutes. Watch closely, as the seeds can scorch quickly.
2
Transfer the toasted seeds to a plate and let them cool for 5 minutes, until no longer steaming.

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